Chocolate sheet cake is a moist, one-bowl chocolate cake. This simple cake takes just a few minutes of prep to make!
I found the chocolate cake recipe on Food Network years ago, and adapted it into my super popular chocolate mousse cake recipe. However, the cake is so good that it deserves its own post.
This cake is an easy, one-bowl chocolate cake that takes just a few minutes of prep to make. The cake is moist and has wonderfully rich chocolate flavor.
It makes a great base for any number of frostings, and I’ve added some suggestions for frosting pairings below.
Ingredient notes and substitutions
- All-purpose flour: I highly recommend weighing your ingredients. To get the weights, click on “metric” immediately above the ingredients. You can also sift or stir the flour to break it up, lightly spoon it into the measuring cup, and level.
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I’ve also used Hershey’s special dark cocoa powder. However, I haven’t tried Dutch-processed cocoa powder with this cake.
- Salt: If you don’t have kosher salt, use 1/2 teaspoon table salt instead.
- Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a quick substitute with this recipe.
- Water:Â I use hot tap water that’s about 150F.
How to make chocolate sheet cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350 F. Grease a 9×13-inch metal baking pan. Set aside.
Step 2: In a large bowl, whisk together buttermilk and vegetable oil.
Step 3: Whisk in eggs one at a time.
Step 4: Stir in the flour, sugar, cocoa powder, baking soda, baking powder, and salt until just combined.
Step 5: Add hot water and vanilla.
Step 6: Whisk until just combined.
Step 7: Pour batter into prepared baking dish.
Step 8: Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
Step 9: Cool to room temperature.
Recipe Tips!
- Glass pan: If you’d prefer to bake the cake in a glass pan, you’ll need to reduce the oven temperature by 25F and begin checking for doneness about 5 minutes sooner, depending on your oven.
- Easy removal: To easily remove the cake for cutting and serving, line the pan with a piece of parchment paper.
- Freezing: This cake freezes well. To freeze, bake as directed and let it cool on a wire cooling rack. Once the cake is completely cool, wrap it tightly in plastic wrap and place in a freezer safe container. Freeze for up to 3 months. Once you’re ready to use, thaw and frost as desired.
Frostings that go well with this cake
This cake goes well with any number of frostings. Here are some suggestions:
- Chocolate Buttercream: Chocolate buttercream with chocolate cake is a classic combination.
- Chocolate Cream Cheese: The tang of the cream cheese frosting pairs perfectly with the chocolate cake.
- Peanut Butter: This is a great option for anyone who loves peanut butter cups. Add a few chopped peanut butter cups on top to complete the cake.
- Caramel: Caramel frosting also goes well with chocolate cake. You can add a sprinkle of sweetened toasted coconut or nuts for texture and taste.
- Cream Cheese: Cream cheese frosting also pairs well with this chocolate cake. The frosting isn’t overly sweet and goes well with the rich cake.
- Whipped Buttercream: Whipped buttercream is light and fluffy and not too sweet. Add a few sprinkles, and you have the perfect birthday cake for anyone who loves cake but doesn’t want it to be too sweet.
- Vanilla Buttercream: Vanilla buttercream pairs beautifully with chocolate cake. You can also use the combination as the base for cookies and cream cake by chopping up Oreos and sprinkling them over the frosting.
Storage
Store any leftover cake in airtight container at room temperature. Depending on the type of frosting that you’ve used with the cake, you may need to store the cake in the refrigerator.
More chocolate cake recipes!
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Chocolate Sheet Cake
Equipment
- 9×13 pan
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3/4 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water not boiling
Instructions
- Preheat oven to 350 F. Grease a 9×13-inch metal baking pan. Set aside.
- In a large bowl, whisk together buttermilk and vegetable oil.
- Whisk in eggs one at a time.
- Stir in the flour, sugar, cocoa powder, baking soda, baking powder, and salt until just combined.
- Add hot water and vanilla.
- Whisk until just combined. The batter will be thin.
- Pour batter into prepared baking dish.
- Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
- Cool to room temperature.
Notes
- All-purpose flour: I highly recommend weighing your ingredients. To get the weights, click on “metric” immediately above the ingredients. You can also sift or stir the flour to break it up, lightly spoon it into the measuring cup, and level.
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I’ve also used Hershey’s special dark cocoa powder. However, I haven’t tried Dutch-processed cocoa powder with this cake.
- Salt: If you don’t have kosher salt, use 1/2 teaspoon table salt instead.
- Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a quick substitute with this recipe.
- Water:Â I use hot tap water that’s about 150F.
- Nutrition values are estimates.Â
Nutrition
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